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    Southwestern Pasta Salad (Vegan)

    Published: May 15, 2017 · Modified: Jul 16, 2020 by Sina · This post may contain affiliate links · 44 Comments

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    Mexican Pasta Salad

    This Southwestern pasta salad with avocado, black beans, and lime dressing is one of my new favorites. It’s not only super easy to make, but also healthy. It’s a great addition to any BBQs and potlucks!

    Southwestern Pasta Salad (Vegan)

    Vegan Pasta Salads

    If you’ve been reading my blog for a while, you probably know that I’m a HUGE pasta fan. I absolutely can’t get enough of pasta and there are just sooo many delicious vegan pasta recipes. Now that it’s finally getting warm outside, I just had to try some new vegan pasta salads.

    This Southwestern pasta salad was my favorite! I usually make an easy vegan pasta salad with Italian dressing, sun-dried tomatoes, olives, and artichokes. This is the usual pasta salad I bring to BBQs and birthday parties.

    Sometimes I also make a vegan pasta salad with pesto or my California pasta salad. But it’s so nice to try something new once in a while. And I’ll definitely make this vegan Southwestern pasta salad more often now. It’s just SO simple and yummy!

    Southwestern Pasta Salad (Vegan)

    What You’ll Need for this Vegan Southwestern Pasta Salad

    The ingredient list for this pasta salad is not too long. You can find all of the ingredients in any regular grocery store.

    You need:

    • farfalle
    • black beans
    • corn
    • cherry tomatoes
    • avocado
    • green onions
    • cilantro
    • fresh lime juice
    • cumin
    • paprika powder
    • white wine vinegar
    • agave
    • garlic
    • salt and pepper

    As always, you can find a printable version of the recipe in a separate recipe box at the end of this post. 

    Southwestern Pasta Salad (Vegan)

    Southwestern Pasta Salad – Recipe Tips

    I used farfalle, but you can actually use almost any kind of pasta you want. It also works great with fusilli.

    If you don’t like cilantro, you could also sub it with parsley or just leave it out. Maybe add one or two additional green onions if you leave out the cilantro.

    Southwestern Pasta Salad (Vegan)

    Dressing for Southwestern Pasta Salad

    For the dressing, I used fresh lime juice, olive oil, cumin, paprika powder, white wine vinegar, a little splash of agave, garlic, and of course salt and pepper.

    I think the salad tastes best when you let it sit in the fridge for a couple of hours.

    What’s you favorite vegan pasta salad? Do you prefer creamy vegan pasta salads with mayonnaise or Mediterranean or Mexican salads? I hope you like this vegan Southwestern pasta salad as much as we do around here. Let me know if you give it a try.

    Southwestern Pasta Salad (Vegan)

    If you’re looking for more vegan pasta salads, also check out my Greek pasta salad, my Mediterranean pasta salad, or my California pasta salad. Or have a look at my roundup of 15 amazing vegan pasta salad recipes for even more pasta salad ideas!

    I also love to serve this salad with my vegetable kabobs and my black bean patties. 

    If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina 

    Southwestern Pasta Salad (Vegan)

    Southwestern Pasta Salad (vegan)

    This Southwestern Pasta salad with avocado, black beans, and lime dressing is one of my new favorites. It's not only super easy to make, but also healthy. It's a great addition to any BBQs and potlucks!
    5 from 46 votes
    Print Pin Rate
    Course: Main Dish, Salad, Side Dish
    Cuisine: Mexican
    Prep Time: 10 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 20 minutes mins
    Servings: 4 servings
    Calories: 556kcal
    Author: Sina

    Ingredients

    For the vegan Southwestern pasta salad:

    • 12 oz farfalle pasta
    • 1 heaped cup black beans (canned)
    • 1 1/2 cups corn
    • 2 cups cherry tomatoes, cut into halves
    • 1 orange bell pepper, cut into stripes
    • 1 avocado, cut into medium-sized chunks
    • 3 green onions, cut into rings
    • 1/2 cup fresh cilantro, chopped (optional)

    For the lime dressing:

    • 1 tablespoon fresh lime juice
    • 2 tablespoon olive oil
    • 1/2 teaspoon ground cumin
    • 1 teaspoon paprika powder
    • 1 tablespoon white wine vinegar
    • 1 splash agave
    • 1 tablespoon water
    • 1-2 cloves of garlic, minced
    • black pepper
    • salt

    Instructions

    • Cook the pasta according to the instructions on the package. Once cooked, rinse with cold water and set aside.
    • In a large bowl, combine all ingredients for the dressing. Add the ingredients for the pasta salad and stir well. Let the salad sit in the fridge for a couple of hours. Enjoy!

    Nutrition

    Calories: 556kcal | Carbohydrates: 94g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 842mg | Potassium: 814mg | Fiber: 13g | Sugar: 6g | Vitamin A: 3450IU | Vitamin C: 113.9mg | Calcium: 80mg | Iron: 5.4mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

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    Reader Interactions

    Comments

    1. Sandy

      April 28, 2023 at 9:59 pm

      Can’t wait to try it, wondering what I can substitute for the agave? TIA

      Reply
      • Sina

        April 30, 2023 at 3:41 pm

        Hi Sandy,

        Maple syrup works great as well. :)

        Reply
    2. Amber

      September 10, 2022 at 2:28 am

      5 stars
      This was so good and so easy to make. I liked adding a little bit of lemon juice to mine. I skipped the measuring for the corn and beans and just used a can of each. Turned out great.

      Reply
    3. Kathy

      April 29, 2021 at 9:45 pm

      5 stars
      Absolutely delicious! Now a family favorite!

      Reply
    4. Amber quintana casteo

      July 04, 2020 at 10:12 pm

      5 stars
      Just made this came out fantastic, doubled dressing added 1 diced jalapeño and pumpkin seeds for added crunch.

      Reply
      • Fran

        September 23, 2020 at 10:26 pm

        5 stars
        Made this recipe for a friend’s Taco Bar, it was a big hit, definitely will make it again!

        Reply
    5. Rhonda

      June 13, 2020 at 5:50 pm

      5 stars
      My son in law is vegan and he loved it and so do we!!

      Reply
    6. Karen Cl

      May 25, 2020 at 8:23 pm

      5 stars
      Just made – it’s good! Like others I added more dressing (doubled the recipe). Like the jalapeno idea someone had.
      Thank you!

      Reply
    7. crystal hopson

      May 20, 2020 at 2:38 am

      5 stars
      Our family loves this recipe. We use balsamic vinegar as a dressing and add one seeded Jalapeño for spice. Sometimes we add olives (for fun) if we have them.

      Reply
    8. Julie

      April 25, 2020 at 9:28 pm

      5 stars
      One of my new favorites now! I tweaked it a little bit by not adding the oil or salt to make it healthier for me. I then served it on a bed of greens to make it even more healthy! Perfect dish on this hot spring day!

      Reply
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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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